Any advice on how to reproduce the air pocket between batter and chicken that gives Bon Chon chicken such a satisfying bite?
The method I use involves:
- Brining chicken wings for a few hours
- Air drying in a refrigerator for another 18 hours
- Dredging in a fine flour/baking powder mix
- Frying twice at 375 deg for about 5 minutes each time.
This yields some pretty legit bird, but it unfortunately lacks the light airy crunch of Bon Chon.